Foam flour

A furnace slag cement slurry can have a density of 1500 to 1600 kg/m. A combination of silica flour and furnace slag may be used to achieve service temperatures exceeding 200° C [670]. A gas may be suitable as a foaming agent [358]. 

Mechanically beating the product to produce a foam. An example of this is whisking an egg into a foam with flour, as in the production of sponge cakes. 

Process for Unfermented Rye Crispbread. The original Swedish way of making this product was to mix rye flour or rye meal with snow or powdered ice. The product is then aerated by the expansion of the air bubbles when the icy foam is placed in the oven. 

The warmed sugar (32°C) would be whisked into a stiff batter with the egg, then the flour is blended in carefully. The batter can then be piped into tins and baked at 204°C. As this is a fat-less sponge care needs to be taken to keep all the equipment fat free lest the fat cause the foam to break. 

Next the egg and sugar foam is carefully added to the batter in small portions or in a continuous stream. In either case the mixer should be running slowly. When the two components have been mixed any remaining flour can be added, followed the dried fruit if used. 

Journal of Applied Polymer Science 88, No.14, 28th June 2003, p3139-50 FOAM EXTRUSION OF HIGH DENSITY POLYETHYLENEAVOOD-FLOUR... 

Kinsella (13, 14) summarized present thinking on foam formation of protein solutions. When an aqueous suspension of protein ingredient (for example, flour, concentrate, or isolate) is agitated by whipping or aeration processes, it will encapsulate air into droplets or bubbles that are surrounded by a liquid film. The film consists of denatured protein that lowers the interfacial tension between air and water, facilitating deformation of the liquid and expansion against its surface tension. 

Figure 2. Foam properties and content of soluble constituents related to pH and percentage of glandless cottonseed flour in aqueous suspensions...

Figure 5. Foam viscosity and stability properties of glandless cottonseed flour...

Foam viscosities measured after one min were essentially the same at flour concentrations of 2 to 10%, increased at the 12% flour level, declined slightly at the 14 and 16% levels, then increased as the flour concentration was increased to 23 and 30% (Figure 5). Changes in foam viscosities after 60 min were more variable viscosities were highest at the 30% flour level, intermediate at the 6 to 8% levels, and lowest at the 16% flour 1 evel. 

Figure 6. Experimentally observed and mathematically simulated regression lines of foam capacity of different percentages of glandless cottonseed flour in suspensions at various pH values. Experimental 4%, 10%, and 16% suspensions were run at pH 3.5, 6.5, and 9.5 to test the reliability of the multiple linear regression analysis. Quantitative data used in this analysis are in Figures 2 and 4.

Figure 7. Experimentally observed and mathematically simulated regression lines of foam stability at different percentages of glandless cottonseed flour in suspensions at various pH values. See Figure 6 for further explanation of the data.

Compared to the nontreated sample, all three succinylation treatments of flour improved foam stability at pH 6.5. At pH... 

Figure 14. Foam capacity and protein solubility properties of defatted soybean, peanut, field pea, and pecan seed flour suspensions at various pH values (4T)...

In most cases, foam stabilities of suspensions at pH 2.5 and 5.0 indicated that 10% and 40% succinylated flours were not different from the nontreated sample. The pH 5.0 suspension containing flour that was treated with 80% succinic anhydride formed very stable foams. 

Foams of pH 2.5 suspensions containing 10% and 40% succinylated flours were significantly more viscous than those treated at the 0% and 80% levels. All other foams had similar viscosities at similar pH treatments. 

These data demonstrate that changes in foam properties of liquid cyclone processed cottonseed flour are inducible by treatment with succinic anhydride. Gel electrophoretic and solubility data show that there are alterations in the physical and chemical properties of proteins, and in certain cases these changes improve foam properties, that is, improve solubility and polypeptide dissociation of proteins at the interface of the foaming solution. Similar results have been reported for succinylated soybean and sunflower seed proteins (44. 46). 

Foam properties related to seed type. Soybean flour suspensions produced thick egg white-type foams at all pH levels tested except at 4.0 (Figure 14 47). Although the increase in capacity of suspensions at pH values 6.5 and 4.0 was identical, a medium thick foam was produced by the latter. At pH 4.0, the level of soluble protein in the suspension was significantly lower than at the higher pH values the latter three percentages of protein were similar. A decline in foaming capacity at pH... 

Foam capacity of peanut seed flour suspension at pH 4.0,... 

Suspensions of field pea flour at pH 6.7 and 8.2 (including the two-step adjustment) contained similar high quantities of soluble protein at pH 4.0, most of the protein was Insoluble. Foam capacity of suspensions was higher at pH 8.2 than at 4.0 and 6.7. The two-step pH adjustment did not improve foam capacity over that of the one-step change as shown with the soybean and peanut products. The foam produced at pH 4.0 was thinner than those at pH 6.4 and 8.2 the latter three products had similar consistencies. 

Pecan flour suspensions exhibited poor foaming properties. Not only were the capacities and soluble protein values low, but the foams produced were thin and contained large, unstable air... 

Observations made in this study indicate that protein solubility was more closely related to the type of foam produced than to increase in capacity. For example, soybean and peanut seed flour suspensions contained higher levels of soluble protein than field pea and pecan suspensions and produced foams of much thicker consistency and smaller air cells. 

J. I. Wadsworth on the research of the foam properties and multiple regression analyses, respectively, with glandless cottonseed flour. Names of companies or conmerical products are given solely for the purpose of providing information their mention does not imply recommendation or endorsement by the U.S. Department of Agriculture over others not mentioned. 

Lin et al. ( 6) measured the emulsion capacity of defatted sunflower seed products. Data in Table VII show that sunflower flour was superior in emulsifying capacity to all other products tested. The emulsions were in the form of fine foams and were stable during subsequent heat treatments. The diffusion-extraction processes employed to remove phenolic compounds dramatically reduced emulsion capacity, although isolating the protein improved emulsion capacity to some extent. 

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